Samichlaus Classic (pronounced “Sammy-Claws,” meaning “Santa Claus” in Swiss German) is a legendary doppelbock-style lager renowned for its exceptional strength, clocking in at 14% ABV—one of the world’s most potent lagers when it was first introduced. Its story blends Swiss innovation, brewing tradition, corporate upheaval, and Austrian revival, making it a true holiday icon.
Origins at Hürlimann Brewery (1979–1996)
The beer’s journey began in Zurich, Switzerland, at Brauerei Hürlimann, a pioneering brewery founded in 1836 by Albert Hürlimann, a yeast scientist who developed the special “Hürlimann strain”—a highly alcohol-tolerant yeast essential for brewing such a robust beer. After decades of experimentation with potent brews, the inaugural batch of Samichlaus was crafted in 1979 and released in 1980. From then on, it became an annual ritual: brewed only once a year on December 6 (St. Nicholas Day), fermented briefly, then aged for up to 10 months in cold lagering cellars to develop its complex flavors of raisin, malt, caramel, plum, and subtle cocoa, with a creamy, warming finish. At the time, it was hailed as the world’s strongest beer, earning a cult following among enthusiasts for its dessert-like richness despite the boozy punch.
Hürlimann’s legacy in yeast research and bold experimentation fueled Samichlaus’s uniqueness, but the brewery’s fate shifted in 1996 when it was acquired by rival Feldschlösschen (part of the larger Interbrew group). The new owners deemed the niche, high-ABV specialty unprofitable and discontinued production, effectively putting Samichlaus on ice after 17 vintages. Vintage bottles from this era, like the 1990 release, remain collector’s items today, prized for their aging potential (they can mature for decades, evolving into even more nuanced profiles).
Revival and Modern Era at Schloss Eggenberg (2000–Present)
Samichlaus nearly faded into obscurity, but in 2000, it was resurrected through a collaboration between the original Hürlimann brewers and Austria’s Brauerei Schloss Eggenberg. This family-owned brewery, located at Eggenberg Castle in Vorchdorf, Upper Austria, faithfully recreated the recipe using the exact ingredients, yeast strain, and methods from Hürlimann—ensuring authenticity down to the last detail. Schloss Eggenberg, with its own storied past (beer brewing dates back to the 14th century at the castle site, and commercial operations began in 1681 under Michael Weismann), was a natural fit. Owned by the Forstinger-Stöhr family since 1803 and now in its ninth generation, it’s Austria’s third-largest independent brewery, blending medieval traditions with modern expertise while exporting to over 40 countries.
The revival preserved the beer’s ritualistic charm: still brewed solely on December 6 each year, aged for 10 months, and released the following winter. This limited production keeps it rare and sought-after, often described as a “dessert beer” ideal for pairing with hearty holiday meals, chocolate, or sipping solo by the fire. Over the years, it has inspired variants (like a lighter 6% canned version), but the Classic remains the flagship, aging gracefully for years in the bottle. Though its “world’s strongest” title has been eclipsed by more extreme craft brews, Samichlaus endures as the original extreme beer—a testament to resilience in the face of industry consolidation.
Today, as of 2025, Samichlaus Classic continues to be brewed exclusively at Brauerei Schloss Eggenberg in Vorchdorf, Upper Austria, maintaining its Swiss roots in spirit while thriving in its Alpine Austrian home. The 2023 vintage, for instance, highlights the brewery’s ongoing commitment to quality, with notes of concentrated malt, boozy warmth, and subtle fruit. If you’re hunting a bottle, look for seasonal releases around the holidays—it’s a sipper that rewards patience, both in brewing and enjoyment.